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For the first time in over two years, I missed a column last week!

There’s two reasons for that and chief among them was that I was actually in Canada fishing. It’s an annual trip I take with my dad, brother, uncle and some friends that we hadn’t been able to go on since 2019, so we were pumped! Couple that excitement and planning with so much success for the softball and lacrosse teams just before I was leaving,  that kept me busy.  Despite thinking I was totally prepared, it struck me that I had forgotten to pre-write my column before I left.

Matt said he would’ve had a substitute take my spot, but then the paper was so chock full of upcomings, stories and pictures last week that it just made sense to skip it!

But, I’m glad to be back. We absolutely hammered the walleyes up there and caught some big northerns to boot. It was the best fishing I’ve ever had in Canada, and I’ve been going for over a decade.

We also had a frequent visit from a bear that wouldn’t leave our cabin alone. In fact, at one point, he came back to the cabin from fishing and the bear was literally hanging on one of the windows to our cabin. He had clawed the screen out and reached into our kitchen table and ate our breakfast danishes.

The bear wasn’t scared of humans, which made it pretty intimidating when we were trying to scare him off by clanging an axe on the boat trailer and growling at him. He just kept slowly advancing towards us, one step at a time. He eventually retreated into the woods when my dad had brought the other boat up on the  other trailer because we needed to charge the battery and he honked at the bear.

The bear came back the next morning as well snooping around, but we spooked him by clanging pots and pans together and he never appeared again after that.

It was adventurous, fun, and I can’t wait to go back next year!

Anyway, on to recipes. Aly and I are going strawberry picking this weekend, so I thought it’d be a good time to explore some of the sweet treats you can make with strawberries!

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The first one here is simple, but super good and a little bit different. It’s a great snack to have laying around, or something to serve at a party!

WAFFLE COOKIES W/ STRAWBERRY BUTTERCREAM

1/2 c. (1 stick) unsalted butter, at room temperature

1 1/2 c. (6 oz) confectioners' sugar

2 tbsp. heavy cream, at room temperature

1 tsp. pure vanilla extract

1/8 tsp. kosher salt

3/4 c. freeze-dried strawberries, finely crushed

Waffle cookies

In large bowl, using electric mixer, beat butter and sugar two minutes. Add cream, vanilla, and salt and continue beating 1 minute. Fold in crushed strawberries. Sandwich between waffle cookies.

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This one is a great menu item for campfire season and a twist on a classic!

                               

S’MORES DIP FOIL PACKS

1 c. mini marshmallows

1 c. semisweet chocolate chips

1 c. strawberries, hulled and quartered

Graham crackers, for serving

Heat grill to medium-low. Tear off two 12-inch squares of foil. 

Layer marshmallows, chocolate chips, then strawberries in an even layer about four inches wide in center of one piece of foil. Place second sheet of foil on top and fold sides over 4 times to seal tightly. 

Grill, covered, four minutes. Immediately cut open and serve with graham crackers for dipping.

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Rosé is all the rage the last few years, and if you’re a fan, I think you’re going to like this recipe.

                                   

STRAWBERRIES AND ROSÉ SHEET CAKE

Non-stick baking spray (with flour)

4 large eggs

2 c. granulated sugar

2 tsp. vanilla extract

1 c. vegetable oil

3 c.  cake flour

2 1/2 tsp.  baking powder

1/2 tsp.  kosher salt

1 c.  sparkling or still rosé wine

Sliced strawberries, for serving

FOR THE STRAWBERRY-ROSÉ GLAZE:

1/4 c. seedless strawberry jam

1/4 c. rosé wine

2 1/2 c. powdered sugar

1 tbsp. melted butter

For the cake: Prepare a 12- x 18-inch half sheet pan with non-stick baking spray. Preheat the oven to 350˚.

Whisk the eggs, sugar and vanilla in a large bowl for about 1 minute (you can use a whisk or a hand blender). Add the oil and whisk well to fully combine. 

Add 1 cup of flour and all of the baking powder and kosher salt to the egg mixture and whisk to combine. Add 1/2 cup of the rosé wine and whisk to combine completely. Add another 1 cup of flour, then the remaining 1/2 cup rosé wine, and the remaining 1 cup of flour; whisking well to combine between each addition. Scrape the sides of the bowl with a rubber spatula and whisk in any unincorporated bits. Transfer the batter to the prepared sheet pan. Bake until a toothpick comes out clean, about 16 to 18 minutes. Remove the cake from the oven and cool completely, about 1 hour.

For the glaze: In a microwave safe bowl, combine the strawberry jam and rosé wine. Microwave on high for 15 seconds then whisk until smooth. Add in the powdered sugar and whisk until smooth. Whisk in the melted butter. 

Pour the glaze over the cake and spread to cover in a thin layer. Serve with fresh, sliced strawberries. 

TFD: The two best times to fish is when it’s raining and when it ain’t.

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